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Cookshack smokers are used by many different types of people and businesses. One of the groups who are the most passionate and devoted to the art of barbecue are competition cooks and their teams. Teams from all across the nation use our Fast Eddy™ by Cookshack line of pellet smokers and pellet grills to compete in contests large and small. The unit that is most popular with these teams is the Fast Eddy’s™ by Cookshack FEC100. With proper management, you can use this one smoker to do all four KCBS categories using this one awesome unit! Check out this video to see how.

FEC100 Pellet Smoker Oven

You may wonder how teams who use our equipment perform in contests. Of course, each week is different, but many of these teams are consistently successful.

Here are a few teams that we wanted to recognize:

Hawg Doctors from Geneseo, NY – Michael and Andrea Sawyers: They competed for the first time at the American Royal World Series of BBQ Invitational event and placed 15th out of over 170 teams! They own three FEC100 units.

Cajun Jax BBQ acheter cialis en chine from Toms River, NJ – Bill and Lynn Pruchnik: They compete in contests from Massachusetts to Mississipi and have Top 10 places in most of these contests. They use their FEC100 to run their catering and vending business as well.

Cajun Jax Campsite setup

Loaded FEC100

They use their FEC100 to hold a small pig!

Hickory and Spice BBQ from Tustin, CA – Rick, Luke, and Andrew Mysse: 2015 was their rookie season competing, and they walked to the Winner’s Circle in 7 out of the 8 contests! They won 1 Grand Championship, 1 Reserve Grand Championship, and three 1st place briskets with one earning a perfect 180 score! They compete with the FEC100 and plan on adding an FEC120 in the future!

Down to Smoke (DTS BBQ) Team from Phoenix, AZ – Phil Johnson and Howard Daley Jr.: Phil the Grill was recently on Chopped – Grillmasters and other team members have appeared on BBQ Pitmasters, BBQ Pit Wars, and other internet talk shows. They were in the Top 10 at the prestigious Memphis in May competition last year. Phil recently told Cookshack, “I use one of the first FEC100 ever made. It has a lot of championship juices. Lol. Looking forward in using it in some big competes this year.”

Phil the Grill participating in Chopped – Grillmasters

Phil the Grill with Awards

Porky Butts BBQ from Omaha, NE – Blane Hunter and Erik Christensen: They used an FEC100 and had their best year of competition in 2015. They earned three Grand Championships, three 1st place chicken calls, two 1st place rib calls, and five 1st place brisket calls.

Porky Butts BBQ and his twin FEC100’s

W n W Bar B Q from Kearney, NE – Gary, Marty, and Bill Wendt: They have owned their FEC100 since 2014, and they won three Grand Championships last year in the MWBA circuit. They also placed 10th in the Sam’s Club Regional. They attended our Competition Cooking Class in December of 2014 and their credit their recent successes to this class and the FEC100.

Cookshack has a competition team that tries to compete in four to five contests a year although last year we only made two contests. Our team consists of Cookshack President/CEO, Stuart Powell, his daughter Jessica James, Cookshack Continuous Improvement Manager, Butch Flick, and Cookshack Customer Service Rep and KCBS Master Judge, Bill Vice. When our team manages to get to a competition, we love to visit with as many of our customers as we can.

Cookshack team turning in an entry at the 2013 American Royal

Cookshack team prepping at the Cherokee Strip Cookoff. They use the FEC100, PG1000, and FEC500 at this contest. They were the 2015 People’s Choice Winner!

If you are not sure if you want to compete or not, try attending a contest in your area to see what the excitement is all about. Barbecue folks are friendly; the smoke smells so good, and you will see a variety of smokers and setups! As always, if you need more information about competition barbecue or anything at all, contact Cookshack at 800.423.0698!

Knowing the cost of operating a commercial smoker is important for your business. It is one of many factors that need to be considered in determining profit margins. Cookshack smokers and charbroilers are efficient especially when you consider the amount of meat and vegetables that you can smoke during one cook cycle. There design will not dry or shrink meat and will give you higher yields.

Below are two charts to consider in determing your energy costs using Cookshack commercial equipment. These are based on average kwh figures and will vary depending on your geographic region. The wood and pellet costs are based on Cookshack Wood Chunks and Pellets including average shipping costs. The first chart is based on using the equipment at the highest temperature settings available for that unit. This would be the maximum estimated cost

you would see using this equipment. The second chart is based on using the equipment at a lower or average rate of temperature for that unit. This would be most likely where the units would operate most of the time.

For the electric smokers, you use electricity to power the controller and unit while the wood is used for flavoring. In the pellet-fired smokers and charbroiler, electricity is only needed to run the controller, fans, and augers. The wood pellets provide

rubs, and knives this is the class for you! Each student will learn how to select proper meat cuts and to trim the brisket, pork butt, ribs, and chicken. Other topics of discussion include menu ideas, injecting and seasoning, plating and presentation, cook and hold techniques, food safety, brining, profitability and yields. Recipes from the instructors are included.

Class attendees setup the serving line and serve the patrons of the PCCC

It also includes set-up of a dinner service and working the serving line for the patrons of the Country Club.

Sampling Ribs from the SM160 and FEC500

The instructors are the legendary “Fast Eddy” Ed Maurin, BBQ Pitmaster TV Show Finalist and owner of the Butcher BBQ Stand, David Bouska of Butcher’s BBQ Competition Team, and Cookshack CEO/President Stuart Powell. Each student will receive a binder with class materials, apron, supplies, and other goodies to take home. It also includes three nights of hotel, meals, and a tour of Cookshack’s Manufacturing Facility. The cost of this class is $850. The class dates are July 13th and 14th. Classes will begin at 8:00am on Monday and Tuesday and we will finish around 7:30-8:00pm on both days. We have three airports within 110 miles of Ponca City, OK. They are the OKC (Oklahoma City Will Rogers World, OK), TUL (Tulsa International, OK) and ICT (Wichita Midcontinent, KS).

Class size is limited to 25 students, so enroll today! For more information or to request a registration form, contact Christa with Cookshack at 800.423.0698 or email her at c_jones@cookshack.com.

There are just a few things to keep in mind when looking at Cookshack warranty.

To make claim or request for the Limited Warranty, the original purchaser must notify Cookshack Customer Service for instructions as to the repair or replacement of the defective merchandise prior to attempting or contracting for repair of the oven.

The model number and serial number of the Cookshack Smoker Oven must accompany any request for service to the oven.

The Limited Warranty will not apply if the merchandise has been improperly installed, damaged due to abuse, misuse, misapplication, accident, or as a result of service or modification by any other than an authorized Cookshack, Inc. service agent.

Do you own a smoker and need more options for smoking foods? Cookshack has the answers you need! We offer a full line of accessories to fit our smokers and grills, including cookbooks, sauces, spice blends, and rubs. These products are designed to make you the best barbecue cook ever! Looking for accessories? All Commercial Smoker Accessories are now on sale for three days starting February 24th and ending February 26th. Use Promo Code: FEB3DAY to save 15% off the regular price when you order online or by phone.

Do you want to make smoked cheeses, lox-style salmon, pork belly, and nuts? We offer the Cold Smoke Kit that will turn your smoker into a cold-smoking machine. The Cookshack Cold Smoke Kit is crafted of stainless steel and contains an insulated baffle, smoke box, and instructions for use. Check out this recipe for cold smoking salmon.

RibRack

Seafood Grill

The Cookshack RibRacks and Seafood Grills are additional options to make it easier to smoke large quantities of ribs, vegetables, and fish. The RibRacks decrease turnaround time in a busy kitchen by speeding up the loading and unloading of slabs of ribs. The seafood grill has a fine mesh to help fine or delicate items fit perfectly in the smoker. Cookshack Jerky Rods, for the electric smoker, are handy for hanging strips of meat in the smoker or to use when making kabobs. For instructional videos and to see these accessories in action, check out the Cookshack YouTube Channel and get inspired!

Meat probe

The Cookshack meat probe is simple to use. Plug in the meat probe into the connector on the IQ Controller, run the cord through the door seal, and attach the end of the probe through the meat. Then just set the temperature on the controller to cook the product to the internal temperature that you need. The smoker oven will automatically drop to a hold temperature once the target temperature has been reached. This really makes smoking any item as simple as possible.

If you have questions about any of these products, please give us a call at 1.800.423.0698, and we will be happy to assist you. Do not delay in ordering any or all of these great accessories designed for Cookshack smokers. The 15% off sale is for three days only! Remember to use Promo Code: FEB3DAY when you place your order. This offer cannot be combined with any other promotion or discount!

Ventilation is required for the proper operation of Cookshack commercial smokers. When planning your flue, it is important to remember several factors:

It must draw air naturally throughout the flue.

Clean the flue every six (6) months.

One (1) inch clearance from combustible materials.

The flue should not have more than two (2) ninety-degree elbows in it and should not be longer than thirty (30) feet.

A small amount of smoke will escape from the top of the oven and from around the door. Consult your local authorities to determine which method meets your local codes:

A Cookshack Smoke Evacuator can be used to remove the smoke from the Models FEC300SS, FEC500SS, and the FEC750SS. The evacuator consists of a set of louvers that open when the smoker doors are opened. It operates by drawing smoke from inside the oven and venting it out the top of the unit. It requires a ten (10) inch pipe, minimum 24 gauge with mushroom type fan (minimum 280 cfm) mounted on the roof (not provided by Cookshack). Pipe needs three (3) inches of clearance from combustibles. The fan must run on a separate electrical circuit from the smoker. It is the customer’s responsibility to attach an updraft fan to the evacuator to remove the smoke from their building.

The Cookshack Flue Collector is a filtered flue hood that attaches to the flue system that sets over the exhaust tube on the smoker. Some fire marshals require this higher level of exhaust. The Flue Collector is designed to remove more smoke, grease and ash. The Cookshack Part Number is PA005. This is intended for our Models FEC300SS, FEC500SS, and the FEC750SS.

Install the optional Smokehood from Cookshack for Models FEC120 and FEC240 only. The stainless steel Smokehood incorporates a removable grease filter and an exhaust fan. It mounts directly on top of the smoker and removes the smoke vented during ordinary cooking.

For any commercial pellet-fired smoker, adequate makeup air is required for safe operation. It is the responsibility of the smoker owner to maintain essential combustion air at all times during operation of the unit.

Maintain positive airflow through the combustion chamber for safe and proper operation of the unit

Burner air flow may be affected by one or more of the following factors:

Place the smoker oven under a Class 1 or Class 2 hood. For specific details on a Class 2 hood, consult your local authorities. Some regions will have different regulations about hoods and venting.

Direct vent the oven. The oven can be direct vented by using a flue that is a minimum five (5) inches in diameter, type “L” pipe. It is to extend three (3) feet above the highest point where it passes through the roof. It also needs to be at least two 2 feet higher than any portion of the building within ten (10) feet or in accordance with state and local fire codes. A rain cap must be utilized on a flue exhaust.

Install the optional Smokehood from Cookshack. The stainless steel Smokehood incorporates a removable grease filter and an exhaust fan. It mounts directly on top of the smoker and removes the smoke vented during ordinary cooking. Smokehood part numbers PA001, PA002, PA003.

Why should you use 100% food-grade pellets in your pellet grills and smokers?

Cookshack barbecue pellets are made from hardwoods that contain fewer resins and the pellets are produced in a controlled process to ensure a food grade product. Our food grade pellets are made by pulverizing and drying hardwood sawdust and extruding to an uniform density through a rotating die under enormous heat and pressure (250° F @ 3,000 PSI). The pellets get their shape from the naturally occurring lignin in the wood. The pellets are cooled and placed in 20 lb. bags.

Food-Grade Pellet Specifications are:

¼” Diameter

½” – 1” Length

100% Hardwood Content

40-46 lbs/cubic feet Density

6 to 8% Moisture Content

8,000 – 9,000 btu/lb

1% of less Ash Content

Bark Free

Food Grade Pellets

Food grade pellets contain fewer fillers and have less moisture content and ash than pellets used in wood burning stoves and furnaces. Pellets used for stoves and furnaces will also sometimes contain a gluing agent or something to bind the pellets together that is not food grade quality as required by the USDA. Pellets manufactured for wood stoves are available in two grades: premium and standard. Standard pellets are made from forest waste and contain branches and bark. You want to look out for bark content because bark content in pellets affects the BTU. Performance quality is vital to get the right results!

Food grade pellets are clean-burning that produce very little ash with a low creosote buildup.

Quantity discounts are available. Pellets are easily obtainable, inexpensive and easy to store as compared to traditional logs. We recommend storing pellets in a dry well-ventilated area. Do not store wood pellets near potential ignition sources.

Food grade wood pellets burn more efficiently than raw wood used in stick burner pits. Wood pellets are a superior cooking technology, providing the best cooking platform for barbecue recipes.

In order to maintain your warranty in Cookshack products, food grade pellets must be used in the units.

Need ideas for New Year’s resolutions? Let us help you with these suggestions for maintaining your Cookshack electric emoker. Keep your Cookshack electric smoker running like new by following these simple steps!

Oil hinge and latch pins twice a year. Use lightweight oil on the pins to prevent binding.

Clean door switch.

Check electrical plug and wire for any wear or damage.

Clean grills and racks. Scrape and wash them with soap and water. Or better yet, run them through the dishwasher.

Scrape loose grease and scale from walls with a plastic flat edge scraper.

Line the bottom of your smoker with heavy duty aluminum foil for easy cleanup. Make sure the drain hole is open at all times! Remove all grease from the interior of the smoker using paper towels or cloths. Ensure that you do not use caustic cleaners!

Clean drain hole, plug and pan after each use.

Always clean the wood box of wood and ash remnants before restarting the oven! Douse with water before discarding!

Of course, the professionals in our Sales and Customer Service departments are available to chat with you for other tips and suggestions! Give them a call at 1.800.423.0698. You can also get great ideas and tips on the Cookshack uncensored forum.